Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
Prep Time
20 Mins
Cook Time
5 Mins
Cool Time
5 Mins
Bake Time
45 Mins
Makes 8 servings

We streamlined Amy Tornquist's version while still maintaining its wonderful fluffy texture by whisking whole eggs with the other liquid ingredients.

How to Make It

Step 1

Preheat oven to 375º. Grease a 2 1/2-qt. soufflé dish with 1 Tbsp. butter. Dust with 2 Tbsp. cornmeal. (Tap dish lightly to remove excess cornmeal.)

Step 2

Combine 1 1/4 cups cornmeal and next 3 ingredients in a large bowl; make a well in center of mixture.

Step 3

Bring 3 cups water to a boil in a saucepan over medium-high heat. Remove from heat, and whisk into cornmeal mixture, whisking until smooth. Add 2 Tbsp. butter, whisking until butter is melted. Cool 5 minutes.

Step 4

Whisk together eggs and next 5 ingredients; whisk into cornmeal mixture. Pour cornmeal mixture into prepared baking dish.

Step 5

Bake at 375° for 45 to 50 minutes or until golden brown and center is almost set. Serve immediately.

Watts Grocery, Durham, North Carolina

Ratings & Reviews

mountainmama's Review

April 07, 2009
This is delicious, and doesn't take too long to make. I served it with roast pork and Carolina gravy from the April 09 Southern Living. Definitely a keeper! My only change was to use yellow corn meal, because I had it on hand. I am making it for Easter with a standing rib roast of beef -- but will halve the recipe. It is very large.